Preparation

1

Cook onions and carrots in 2 tablespoons of the vegetable broth over medium to low heat in stockpot for about five minutes - adding more broth to prevent sticking, until onions are crisp-tender. Add brown rice and the 4 cups of vegetable broth, simmer for 20 minutes. Add remaining ingredients and more water if necessary, and simmer until vegetables are tender, about 15 minutes.